Pesto Pasta with Roasted Chicken & Arugula
Fresh, vibrant, and full of bold flavor, this Pesto Pasta with Roasted Chicken & Arugula is a deliciously satisfying meal you’ll want on repeat! Tender roasted chicken and perfectly cooked pasta are tossed in a rich, herbaceous pesto sauce, then finished with peppery arugula for a fresh, zesty twist. This easy pasta recipe is perfect for quick weeknight dinners, meal prep, or a light yet hearty lunch.
Ingredients
- For the Roasted Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- For the Pasta
- 12 oz (340 g) pasta (penne, fusilli, or farfalle)
- Salt, for boiling water
- For the Pesto Sauce
- ¾ cup basil pesto (store-bought or homemade)
- ¼ cup reserved pasta cooking water (as needed)
- Add-Ins u0026 Garnish
- 2 cups fresh arugula
- ¼ cup grated Parmesan cheese
- Optional: cherry tomatoes or pine nuts
Instructions
- Preheat oven to 400°F (200°C).
- Toss chicken with olive oil, salt, pepper, garlic powder, and Italian seasoning.
- Roast chicken for 20–25 minutes until cooked through. Rest, then slice.
- Cook pasta in salted boiling water until al dente. Reserve some pasta water and drain.
- In a large bowl, toss warm pasta with pesto and a splash of pasta water.
- Add sliced chicken and arugula, tossing gently until arugula wilts slightly.
- Finish with Parmesan and optional toppings.